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1 h 30 m
EatingWell Test Kitchen
“Whether you call it stuffing or dressing, this healthy apple-and-sauerkraut stuffing recipe made with seeded rye bread is a flavorful twist on the classic holiday side. If you're an extra-moist-stuffing type, bake it covered for the full 50 minutes; if you like some crispy bits on top, follow the recipe as written: bake covered for about 30 minutes, then uncovered for an additional 20 minutes. ”
½ cup sauerkraut, rinsed, squeezed dry and chopped
½ teaspoon ground pepper
1Preheat oven to 275°F. Spread bread on a large rimmed baking sheet and bake until dry to the touch, about 30 minutes. Let cool. Transfer to a large bowl.
2Increase oven temperature to 350 degrees . Coat a 9-by-13-inch baking dish with cooking spray.
3Heat oil in a large skillet over medium-high heat. Add onions and apples; cook, stirring often, until just starting to brown, 3 to 5 minutes. Reduce heat to medium and cook, stirring often, until tender, 3 to 5 minutes more. Add garlic and cook, stirring, for 30 seconds. Add parsley and cook, stirring, for 30 seconds. Scrape the mixture on top of the bread. Melt butter in the pan, scraping up any browned bits, then scrape onto the bread. Add broth to taste, cheese, sauerkraut and pepper to the bread mixture and stir to combine. Transfer to the prepared baking dish. Spray one side of a piece of foil with cooking spray and cover the stuffing, sprayed-side down.
4Bake for 30 minutes. Uncover and continue baking until golden brown, about 20 minutes more.
Make Ahead Tip: Toast the bread and store, uncovered at room temperature, for up to 2 days.